Recipe no. 587 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 257.
Ingredients
- sugar
- water
- egg whites
Preparation
- Thread syrupMelt the sugar in the water and cook 3 or 4 minutes until it forms a thread between the fingers.
- IncorporatePour the boiling syrup gradually into the whites whisked very stiff, mixing well.
- CoolLet cool before using for ices.
Reboul's text
Put 250 grams of sugar in a saucepan, moisten with half a glass of water, melt and then cook 3 or 4 minutes. When taking some of this syrup between two fingers it should form a thread.
Pour it, boiling hot and little by little, into 3 egg whites whisked very stiff, mixing well.
For ices, use this meringue only once cooled.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | sugar |
| aigo | water |
| sirop | syrup |
| fouit | whisk |
| meringo | meringue |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 587, page 257. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.